A unique twist on the classic Beef Wellington featuring a flavorful herb-crusted puff pastry that locks in the tender beef and enhances every bite. Perfect for special occasions and impressing your guests with a modern take on a traditional dish.
Originating from England, this variation adds fresh herbs and mushrooms to the classic Wellington, offering a modern twist while maintaining the traditional essence.
2 lbs beef tenderloin
2 tbsp olive oil
Salt and pepper to taste
2 tbsp Dijon mustard
1/2 cup finely chopped fresh herbs (parsley, thyme, rosemary)
8 oz mushrooms, finely chopped
1/4 cup shallots, minced
3 cloves garlic, minced
1 sheet puff pastry
1 egg, beaten
1 tbsp butter
1/4 cup white wine
1/4 cup heavy cream
1. Preheat your oven to 400°F (200°C).
2. Season the beef with salt and pepper, and sear in olive oil over high heat until browned on all sides. Remove and let cool.
3. Brush the cooled beef with Dijon mustard and set aside.
4. In the same pan, melt butter and sauté shallots and garlic until fragrant. Add mushrooms and cook until moisture is evaporated.
5. Stir in white wine, reducing until almost dry, then mix in herbs and let cool.
6. Roll out the puff pastry and spread the cooled mushroom-herb mixture evenly over it.
7. Place the beef in the center and wrap the pastry around it, sealing the edges with beaten egg.
8. Brush the entire pastry with egg wash and place seam-side down on a baking tray.
9. Bake in the preheated oven for 25 minutes or until the pastry is golden brown.
10. Let rest for 10 minutes before slicing and serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.
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